Macrowine 2021
IVES 9 IVES Conference Series 9 Correlations between sensory characteristics and colloidal content in dry white wines

Correlations between sensory characteristics and colloidal content in dry white wines

Abstract

Must clarification is an important step occurring just after grape extraction in the elaboration of white wine, consisting in a solid-liquid separation. Traditionally, low must turbidity, around 50-150 NTU, is generally reached in white winemaking in order to prevent reductive aromas and facilitating alcoholic fermentation. Alternatively, a higher turbidity (300 NTU or above) can be sought for reasons such as a better expression of grapes identity (terroir), or for getting a must matrix that could supposedly lead to wines having greater ageing potential. In any case, must clarification has an impact on the juice content and subsequently on the wine composition and sensory attributes. However, correlations between the macromolecular content of dry white wines and their sensory perceptions were never reported so far. In order to investigate the links existing between the chemical composition of dry white wines and their sensory characteristics, Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) and for two vintages (2009 and 2010) were analyzed. Three bottles per turbidity level were opened in 2015 in order to evaluate their organoleptic characteristics by a trained sensory panel composed of 31 students from the Institut Universitaire de la Vigne et du Vin at Dijon, France. Reductive and/or oxydative states of each wines had to be ranked on a scale of 0 to +5. Results were statistically analyzed and correlated to both a target analysis of fluorescent wine compounds including polyphenols and proteins, and an unsupervised analysis by Excitation Emission Matrices of Fluorescence (EEMF). Putative known and unknown molecular markers for the distinct redox states could be proposed, as a function of vintages.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Article

Authors

Christian Coelho*, Jordi Ballester, Maria Nikolantonaki, Mathilde Magne, Régis Gougeon

*Université de Bourgogne, IUVV

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Using combinations of recombinant pectinases to elucidate the deconstruction of the polysaccharide‐rich grape cell wall during winemaking

The effectiveness of enzyme-mediated maceration processes in red winemaking relies on a clear picture of the target (berry cell wall structure) to achieve the optimum combination of specific enzymes to be used. However, we lack the information on both essential factors of the reaction (i.e. specific activities in commercial enzyme preparation and the cell wall structure of berry tissue). In this study, the different combinations of pure recombinant enzymes and the recently validated high throughput cell wall profiling tools were applied to extend our knowledge on the grape berry cell wall polymeric deconstruction during the winemaking following a combinatorial enzyme treatment design.

Read More

Characterization of non-Saccharomyces yeast and its interaction with Saccharomyces cerevisiae with investigation of fermentation kinetics and aromatic composition

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Innovations in the use of bentonite in enology: interactions with grape and wine proteins, colloids, polyphenols and aroma compounds.

The use of bentonite in oenology rounds around the limpidity and the stability that determine consumer acceptability. As a matter of fact, the haze formation in wine reduces its commercial value and makes it unacceptable for sale. Stabilization treatments are, therefore, essential to ensure a long-time limpidity and to forecast the formation of deposits in the bottle. Bentonite that is normally used in oenology for clarifying-fining purpose, shows a natural clay-based mineral structure allowing it to swell and to jelly in water and hence in must and wine.

Read More

Fractionation of copper and iron in wine: Assessment of potential macromolecule and sulfur binding agents

Copper and iron are known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. However, the binding of metal ions to different wine components under wine conditions, and the impact of this binding on the ability of the metal ions to induce spoilage processes, is not well understood. This study surveyed a range of red and white wines for an understanding of the variability of broad metal categories within the wines. The techniques utilized included an electrochemical constant current stripping potentiometry technique (ccSP), and solid phase extraction (SPE) fractionation of wine with subsequent analysis of the metal content of each fraction by inductively coupled plasma – optical emission spectroscopy (ICP-OES).

Read More

Ethyl esters interact with the major wine Thaumatin Like Protein VVTL1

The interactions among aromatic compounds and proteins is an important issue for the quality of foods and beverages. In wine, the loss of flavor after vinification is associated to bentonite treatment and this effect can be the result of the removal of aroma compounds which are bound wine proteins. This phenomenon was recently demonstrated for long chain fatty acids and their ethyl esters (1). Since these latter compounds are spectroscopically silent, their association with proteins is not easy to measure.

Read More